Add red chilli powder, coriander powder, turmeric powder and pepper powder. Stir well
on a low heat for 2 minutes until well combined with onions.

Add boiled egg pieces and salt to taste. Gently stir well
until all the ingredients well combined. Keep aside.

For the pastry:

Ingredients

300 g maida (all purpose flour)

100 g + 50 g margarine

½ teaspoon salt

80 ml water

¼ cup dry flour

1 egg yolk (make a smooth solution of egg yolk with 1 tablespoon
milk) or another option for vegetarians - avoid egg and use only milk. Apply milk lightly and evenly.

Method

In a wide bowl, sieve all purpose flour and salt together. Make
a well in the centre and add 50 g margarine. Mix all the ingredients until well
combined.

First start with 50 ml water and later adjust with required
amount of water and make a soft dough (like a soft chapatti dough). Do not give
more pressure when kneading the dough. Cover with a lid and keep aside for 15
minutes.

Sprinkle dry flour on a clean kitchen platform and roll the
dough into a rectangular shape. Apply 100 g margarine evenly on the rolled dough. Divide lengthwise into 3.
Do not make equal size. Small, medium and big size.

First roll small size pastry sheet like a Swiss roll and
keep the medium size piece at the endand roll again. Finally keep big size pastry sheet at the end of medium size pastry sheet and roll again. Seal both the ends tightly and cover with a cling
film (or keep in an airtight container). Store in a refrigerator for half an hour.

Take out pastry from
the refrigeratorand roll again
rectangular size (approximately 16 – inches length and 6 – inches width). Place
filling over the centre and seal both the ends. Gently make the roll into‘’ U’’ shape or horse shoe shape. Apply
beaten egg yolk solution evenly (or milk) and make slits with the help of a shape knife
(approximately 11 - 14 slits). Apply again egg yolk solution.